Pumpkin Roll Recipe With Cream Cheese Filling

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I made this today for a thanksgiving desert. It is so delish and looks great! The recipie portions were perfect, I substituted heavy whipping cream for cool whip but followed the recipie for the rest! Thank you for sharing!!

Recipe Apdated From:sallysbakingaddiction.com

Ingredients

For the cake:

• 3/4 cup all-purpose flour sifted
• 1 tbsp. pumpkin pie spice
• 2/3 cup canned pumpkin
• 3 eggs lightly beaten
• 1/4 tsp. kosher salt
• 1 tsp. baking powder
• 1 cup sugar
• 1 1/2 tsp. vanilla extract

For the filling:

• 8 oz Cream cheese softened, full fat
• 6 tbsp. salted butter softened
• 1 tsp. vanilla extract
• 1 cup Powder Sugar

Instructions

1. First, Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
2. Then, In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
3. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
4. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
5. Pour batter into pan and bake for 15 minutes.
6. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
7. Place on a cooling rack and let cool completely.
8. To prepare the filling combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
9. Unroll cake and gently spread cream cheese mixture onto it.
10. Roll the cake up again carefully, and wrap tightly in plastic wrap.
11. Allow cake to chill in the fridge for 1 hour.
12. Remove plastic wrap and dust cake with powdered sugar. Slice and serve.